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Stuffed tomatoes with sausages

A vegetable dish and pork stuffing in one - on another occasion you could serve these as a starter. Use bread that is a day or two old as this will make finer crumbs than a really fresh loaf.

Preparation time:
25 minutes

Cooking time:
25 minutes
to 30 minutes

Total time:
50 minutes
to 55 minutes

Serves:
8

Ingredients

25g butter

2 tbsp olive oil

1 onion, finely chopped

2 sticks celery, finely chopped

150g fresh white breadcrumbs

200g pork sausages (about 3 fat ones)

1 bunch salad onions, finely chopped

3 tbsp chopped fresh parsley

3 tbsp chopped fresh dill

1 medium egg, beaten

8 large slicing or Jack Hawkins tomatoes

Salt

freshly ground black pepper

Method

Preheat the oven to 180°C, gas mark 4. Melt the butter and oil in a pan, add the onion and celery and fry for about 5 minutes, or until softened.

Tip the breadcrumbs into a large bowl. Skin the sausages and break into pieces, then add to the bowl with the breadcrumbs. Add the salad onions and herbs.

When the onion mixture has cooled a little, add to the crumbs with the egg and seasoning. Mix well, using your hands or a fork, until evenly combined.

Slice the top off each tomato and scoop out the seeds and pulp. Place in a large, shallow ovenproof dish and spoon in the stuffing. Bake for 25-30 minutes, or until the tomatoes are tender and the stuffing evenly browned.